Ingredients

• 2 lb baby white potatoes, halved
• 2 ea fennel bulbs, 1/2-inch vertical slices
• 10 oz artichoke hearts, in oil, halved
• 2 oz Parmigiano cheese, fine grate
• 6 T heavy cream
• 1 1/4 C water

Instructions

1. In a roasting pan, toss together the potatoes, fennel, artichoke hearts, 2 T oil from the artichoke jar, the water, and 1 t black pepper. Cover tightly with aluminum foil, and roast at 400 for 1 hour.
2. Mix half the Parmigiano with the cream, pour over the vegetables, sprinkle the remaining Parmigiano on the mixture, and then bake uncovered another 20 minutes or until golden and cooked through.
3. Plate and serve hot.

Source: Jamie Oliver, 5 Ingredients

Contributed by: Debbie